Choco-Almond Biscotti

Name: Choco-Almond Biscotti
Yield: 8 cookies
Cuisine: American
Ingredients: 30 Gms Almonds; 45 gms Sugar; 75 gms (1/2 cup) Cake Flour or All Purpose flour with 1 tblspn replaced with cornflour; 10 gms Cocoa Powder; 3 gms Baking Powder; 40 gms Dark Chocolate; 1 Egg (or maybe 1.5 eggs, depending on size of egg, as required to make a wet rough dough); 1 teaspoon Vanilla

Viju Joseph @cook_17529896

A dry biscuit/cookie which is best had, dunked in some hot tea,coffee or hot chocolate

Viju Joseph @cook_17529896

A dry biscuit/cookie which is best had, dunked in some hot tea,coffee or hot chocolate

Saved

Ingredients

8 cookies

30 GmsAlmonds
45 gmsSugar
75 gms (1/2 cup)Cake Flour or All Purpose flour with 1 tblspn replaced with cornflour
10 gmsCocoa Powder
3 gmsBaking Powder
40 gmsDark Chocolate
1Egg (or maybe 1.5 eggs, depending on size of egg, as required to make a wet rough dough)
1 teaspoonVanilla

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Steps

1

Preheat oven to 160 c, and toast the almonds for 10 mins
2

Give the cooled toasted almonds and chocolate a rough chop, leaving mid sized chunks
3

Sift together the flour, cocoa powder and baking powder a few times and then mix in the sugar till well combined
4

Add the egg and vanilla to the flour mix and cut in using a spatula. Keep cutting and turning till a wet rough dough is formed.
5

Fold in the almonds and chocolate chunks
6

Shape into log on a surface dusted with flour and place in oven on a parchment, do an egg wash and sprinkle with sugar
7

Bake in preheated oven at 170c for 30 mins
8

Remove from oven and cool for 20 mins
9

Slice into 15mm pieces and place back on rack and bake for 20 mins (alternatively, if using pan, then bake for 10 mins on each side)